Momochi Pink Fizz Recipe

Time10m

Serves1

Rhubarb & ginger gin, mirabelle cherry plum liqueur, raspberry syrup, lychee juice, yuzu

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Ingredients

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1
Build the base
Chill a highball or coupe glass in the freezer for a few minutes (or fill with ice while preparing). In a cocktail shaker, add 60 ml rhubarb & ginger gin, 15 ml mirabelle cherry plum liqueur, 30 ml lychee juice and 10 ml yuzu juice.
2
Add sweetener
Add 15 ml raspberry syrup to the shaker. This balances acidity and adds the signature pink hue.

3
Shake
Fill the shaker with ice (about 1 cup) and shake vigorously for 10–12 seconds until the shaker is frosty and well-chilled.
4
Double-strain (optional)
If you prefer the cocktail silkier and free of tiny pulp/seeds, double-strain into your chilled glass using a Hawthorne strainer and a fine mesh strainer.

5
Top with fizz
Top the strained cocktail with approximately 60 ml chilled soda water to give a light effervescence. Stir gently twice with a bar spoon to combine without losing too much carbonation.
6
Garnish and serve
Skewer 1 pitted lychee and 3 fresh raspberries on a cocktail pick (or place raspberries and a lychee floating in the drink). Rest the skewer on the rim or lay across the glass. Serve immediately.